Since the opening, À L’aise has been lauded for bringing a high level of classic French cuisine back to Oslo, with a numerous amount of both critics and food lovers alike praising the quality and high standards of the restaurant.
Chef Ulrik Jepsen has garnered a pretty impressive resume from several Michelin-starred restaurants across Europe, including The Waterside Inn, England and Søllerød Kro, Denmark.
Food Markets in Provence inspired him to become a chef and the smell of Boeuf Bourguignon was the responsible for his love to French cuisine. Cuisine in which the Canard à la presse (pressed duck) is a classic, and in À L’aise they really know how to prepare it, offering extraordinary culinary experience.
Although a press is needed (À L’aise one is made of silver!) and it’s not an easy preparation, Chef Ulrik Jepsen shared the recipe with us so here it is!Print
Restaurant À L’aise
Colombian based in Barcelona • Master in Marketing / Gastronomy • PR & Culinary Liaison • Food writer • @nataliabhqz